Ingredients

For the falafel:

1 tsp ground cumin
1 tsp ground coriander
400g can Co-op chick peas, drained and rinsed
1 tbsp Co-op lemon juice
½ tsp dried mixed herbs
½ tsp chilli flakes
2 tbsp Co-op plain flour
1 tbsp Co-op olive oil
Vegetable oil, for frying

For the salad:

200g Co-op couscous
275ml hot vegetable stock, made with ½ stock cube
2 x 400g cans Co-op ratatouille, strained
½ tsp dried parsley, plus extra for serving
Raita, to serve (optional)

Method

Method

Put the falafel ingredients in a food processor and pulse until combined
Roll into 12 balls and gently flatten
Pour enough oil into a frying pan to fully coat the base and fry the falafel, in batches, for 2 mins each side, until crisp and golden
Meanwhile, for the salad, put the couscous in a heatproof bowl and pour in the hot vegetable stock
Cover and leave for 10 mins, then fluff up with a fork
Mix with the strained ratatouille and parsley
Season, then serve with the falafel, a small pinch of extra parsley and some raita, if using

Download Recipe